Step 2: Place the sand crabs in a bucket containing cleaner seawater and allow the sand crabs to swim and wash gently with your hands, changing the water several times. The goal is to clean the sand crabs. (I was in the silver beach directly in the seawater after washing clean and bring back, directly can be organized . Many people's practice is to return home and then use tap water to clean, I have done so before, found that the tap water will wash away the original flavor of the sand crabs, made out of the fragrance of the sand crab juice is far from it)

The third step: the bottom of the abdomen of the sand crabs that piece of umbilical cover lifted off, or squeeze out the bottom of the umbilical cord dirt.

Step 4: Put the sand crabs into a clean and dry tile pan (anything like a mortar will do), add two taels of salt per kilogram of sand crabs, and mash the sand crabs with a clean wooden stick. (I used a glass jar, remember not to use plastic jars, plastic jars made out of sand crab juice has a strange odor, affecting the taste)

Step 5: pounded into the cut into particles of garlic moderate, ginger moderate, (you can add the right amount of chili pepper), the right amount of white wine, mix well. (Add too many accessories will affect the original flavor of the sand crab juice, so I only add cold boiled water . I heard that with pure white wine made of sand crab juice is more flavorful, this is reserved for the next test)

Sixth step: it is divided into glass bottles (this step can also be used to add a glass lid on the tile plate), placed in the sun for about an hour (the amount of time in the sun if the amount of time will also increase). This makes the traditional North Sea sand crab sauce! Finally a few pictures of the finished product and the tantalizing specialties!